Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 6 Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in any of these salad recipes.

Ingredients

INGREDIENTS

4 tablespoons Extra-virgin olive oil

2 ounces Thinly sliced prosciutto , cut into 1/4-inch-wide ribbons

1 tablespoon Raspberry jam

3 tablespoons Balsamic vinegar

1/2 cup Dried figs , stems removed, fruit chopped into 1/4-inch pieces

1 Small shallot , very finely minced (about 1 tablespoon)

Table salt and ground black pepper

5 ounces Lightly packed stemmed arugula (about 8 cups)

1/2 cup Toasted, chopped walnuts

2 ounces Parmesan cheese , shaved into thin strips with vegetable peeler

Preparation

1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.

2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.

3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

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